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TheParadigm
Dec 10, 2009



Errant Gin Monks posted:

What the gently caress did you hit your head on... And why did you then drink an entire bottle of Tequila.

And how did you not die?

At the very least, uh, pursue your workman's comp for the head injury. Retaliating at people for getting hurt on the job is the biggest no no out there. if its a dream job, well, sometimes the result is 'i guess we have to suck it up and unfire this guy/give him his job back.'

Osha is your friend.

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TheParadigm
Dec 10, 2009



I've got a wierd question that came my way.

A friend wants to hire a chef to cook for them on vacation, two meals a day for four weeks.

What do you charge for a service like that? Hourly? flat rate? Who pays for the food?

TheParadigm
Dec 10, 2009



Hauki posted:

Definitely looks like a chip, you can see it from the back side of the blade in the last photo too.

Worth asking for a model number and figuring out the cost of a replacement blade and/or taking it to a sharpener that can wear out the ding.

On second glance and a 10 second and sketchy as heck googling - a 410 replacement blade is roughly 130.

http://www.shoremeatsawparts.com/ho...ICER-BLADE.html

http://www.shoremeatsawparts.com/ho...ER-BLADE-B.html

If you're buying used, there's always going to be problems/repairs. Is buying a new blade and using that to bring the price down really the worst that could happen?

I'd say its worth following up on, and at least meet the seller.

TheParadigm
Dec 10, 2009



Errant Gin Monks posted:

This is a hell of a derail because a guy wanted to class up his bar with some clear ice.

This is why we can't have n ice things!

TheParadigm
Dec 10, 2009



Chef De Cuisinart posted:

If every cook and dishwasher made $15 here it'd increase daily labor another $10k. Where do we make that? Please, I'd love to know how to make up that difference. Oh, and if every single employee in the hotel made $15, daily labor would increase 80k. Where do we make up that difference?

Of course I know that corporate lobbying etc, etc have shaped the current wage stagnation and inflation issues. But aside from widespread unionization(not going to happen) or actual labor reform, what the hell am I supposed to do? Not like I have the capital to open a restaurant that serves 100% humanely raised, organic, non-GMO, etc, etc food, pay every employee a good wage, and somehow turn a profit so I can put money back into the business and expand.

But no, just go ahead and say "increase menu prices 50 cents" and expect that to fix it.

Actually, around here they fixed it this way: Three links because its good read.
https://www.denverite.com/duo-resta...en-staff-37972/
http://www.westword.com/restaurants...rcharge-9178330

https://denver.eater.com/2017/6/16/...-denver-no-tips and this one has the letter from the owners about why.

Basically, instead of raising menu prices they add 2% to give the cooks a raise. Off the top of the bill instead of the menu prices. I think the math works out, too.

If you do a 5000$ day that's an extra hundred bucks for the nonsalaried staff; you ballpark between 7-11 people depending on your operation size and that's roughly 9-14$ a head which works out to somewhere between a dollar and two over an 8 hour shift. Obviously, you divvy it up based on hours worked, but that's a good meter stick.
If you change your 'large party automatic gratituity' percentage from 20 to 18% its still the same cost to consumer, even if your servers make a bit less.

But yeah, that's how you cover the wage gap.

TheParadigm
Dec 10, 2009



Chef De Cuisinart posted:

I like that model, and what Danny Meyer is doing as well. Scaling it to something like my operation with 7 outlets and a hundred cooks would be difficult, and I like the idea of rewarding my cooks for their 16 hour days with a cut of the banquet gratuity. Not too sure about the legality of that though.

Maybe you can look at the country club model? I head offhand that a lot/some of them kick in like, ten cents a plate to the people who helped make it in a pool just as a just as part of the cost.

If you were to do something like that, I think it'd be as an extra surcharge on top of the banquet gratuity. If you know the man hours that go into your banquet preps, it gets a lot easier to make that a flat fee.

What's the low down on danny meyer's changes?

TheParadigm
Dec 10, 2009



JacquelineDempsey posted:

Heard, and heard. It's already been getting warm near that fryer, and co workers have asked why I'm still wearing jeans. It really gives me the jibblies to think about working that station in shorts and no boots, but I hear that's what's gonna be necessary... ?

I'm thinking back to an old colleague, and he used to swear by this brand of chef pants that had vented kneecaps?

I want to say it was happychef.

Fake edit: https://www.happychefuniforms.com/c...chef-pants.html maybe these things?

TheParadigm
Dec 10, 2009



virinvictus posted:

Anyone got any advice:

Iím currently only working 50hrs a week, but the shoes Iím currently wearing for the kitchen leave the ends of my toes intensely sore to walk on (but itís not a sizing issue). I am willing to spend a disgusting amount of money on a decent kitchen shoe. So any suggestions on brand and style?

Superfeet inserts for the shoes you already have.

TheParadigm
Dec 10, 2009



Bussamove posted:

Denver industry goons, Iím going to be there in a couple weeks and needs recommendations for places to hit up. Where do I absolutely need to go while Iím in the city?

I can only make recommendations for Boulder, unless you like vegetarian/gluten free stuff in Denver(family's favorite places).], which I won't offer unless you ask for it, save one:

The Watercourse's 'milk'shakes are so drat good.

TheParadigm
Dec 10, 2009



Schneider Inside Her posted:

Maybe you could put a texmex spin on Japanese classics. Like a sushi roll but instead of seaweed use a flour tortilla and instead of nasty old raw fish use like ground beef flavoured with coriander, cumin and chili

Actually, I've got something for this. Look on my links, ye mighty, and...

... I'm not sure despair is the right word for this,though. Any takers?

TheParadigm
Dec 10, 2009



At the risk of being callous:
how much do you start people at?
how much do you value a GOOD proper rear end kicking dishwasher that doesn't vanish in the middle of the rush or take umpteen smoke breaks at?
and how much do you value your prep cooks that set your line up to actually make money at?
How much do you value your line cooks above that?
How much does your current staff make, either on average or most-experienced?

Also, where are you located? (roughly or specifically?)

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TheParadigm
Dec 10, 2009



Coasterphreak posted:

Because apparently it's the only way to get people to understand "use the drink holders on the wall that are specifically for that purpose, I've told you three times this week not to leave your cup above food prep surfaces."

I think everyone is jumping a little hard on the jerk move, but having read the initial comment, I think my reaction boils down to this?

1) this sounds like a company policy/health code compliance thing where you are allowed to have your coffee on station but not in a way that threatens the safety of your food prep.
2) employees are trained to and supposed to follow food safety, as well as this extra policy
3) they aint, despite repeated reassurances and speakings-to.
4) it IS a jerk move, but learning is done through repitition
5: Practical jokes have a purpose, as long as they are actually harmless
6) salt is not poison, but it does open the door to other liabilities/funnies. 'oh gee, salt wasn't working, lets put _x_ other dumbass substance in because boss does it
7) better S&T TT in your drink than a write up.
8) I think I'd rather have some seasoning in my drink than the alternative which is 'who threw my drink out and put the empty cup back in the holder?', which is what more liability focused management would do: get rid of the health violation immediately, then follow up with whomever it was to correct your behavior. The latter is just ugh for simple mistakes; the former is something i can laugh about.


Question: Who's more salty? the staff, or their drinks?

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